Fall Tortellini Soup
Serves 1
Directions
- 1Start by cutting up carrots, celery, and dicing an onion.
- 2Heat up some olive oil in a large pot.
- 3Add onion and sauté for a minute before adding Italian sausage.
- 4Cook the sausage for a minute, then add Italian seasoning, salt, ground black pepper, and fennel seed. Continue to cook until almost browned.
- 5Add carrots and celery. Sauté about 5 minutes, until the vegetables begin to soften.
- 6Stir in tomato paste. Cook for another 5 minutes, until fragrant.
- 7Sprinkle in the flour and stir for 1 minute.
- 8Gradually pour in the beef broth, stirring well. Bring to a boil, then reduce to a simmer for 15 minutes.
- 9Stir in heavy cream, tortellini, and spinach.
- 10Simmer until the tortellini is tender, about 2-3 minutes.
- 11Finish with grated Parmesan cheese and stir until melted.
- 12Serve hot with extra cheese on top.
Ingredients
- 1 lb mild Italian sausage
- 1 yellow onion
- 3 carrots
- 3 stalks celery
- 0.5 tsp ground black pepper
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp fennel seed, lightly crushed
- 6 oz tomato paste
- 0.5 cup all-purpose flour
- 7 cups beef broth
- 20 oz cheese tortellini
- 2 cups heavy cream, half-and-half, or coconut cream
- 2 cups fresh spinach
- 0.5 cup grated Parmesan
- olive oil
Equipment
large stockpotknifecutting boardwooden spoonmeasuring cupsmeasuring spoons
Tips
- The soup tastes even better the next day.
- When sprinkling in flour, stir well to prevent burning.
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